If using orange blossom honey instead of plain simple syrup, combine 2 tbsp orange blossom honey and 2 tbsp hot water in a small container and stir until fully dissolved. Cool for a few minutes. This yields about 1.5–2 oz of syrup; measure 0.75 oz for the cocktail.

Build the Moroccan Mojito

Muddle

Place 12 fresh mint leaves and 1 lime wedge (cut into 4 pieces) into a sturdy highball or Collins glass. Add 0.75 oz simple syrup (or 0.75 oz of the cooled honey syrup). Gently muddle 6–8 times — press just to release mint oils and lime juice without shredding the mint.

Add citrus & spices

Pour 1 oz fresh lime juice into the glass. Add a pinch of ground cinnamon and a pinch of ground ginger, and 0.25 tsp orange blossom water. Stir briefly (4–6 gentle stirs) to combine and dissolve the spices into the syrup and lime juice.

Add rum & ice

Add 2 oz white rum, then fill the glass about three-quarters full with crushed ice (about 1 cup). Using a bar spoon, fold/stir the mixture 6–8 times to chill and dilute slightly.

Top and finish

Top with about 3 oz sparkling water. Give one gentle stir to integrate. Taste and adjust: add up to 0.25 oz more simple syrup if you prefer sweeter, or a squeeze of lime if you want brighter acidity.

Garnish

Gently slap a mint sprig between your hands to release aroma and place it on top of the drink. Float a thin orange wheel or twist on the rim. Optionally, dust a very light pinch of cinnamon across the top for aroma.